Heat the olive oil in a stock pot until almost smoking. Add the garlic, onions and bell peppers and saute until translucent. Add the seafood base, and then pour in the wine to deglaze. Stir in the tomato sauce, ketchup and steak sauce. Add the calamari, clams, mussles, scallops, shrimp, basa and lobster and bring to a simmer. Simmer for 5 minutes, then stir in the cornstarch and simmer 5 minutes longer. Serve with bread.
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